« Rich & Tasty Beef Bourguignon Pie »

Turn gorgeous beef casserole into the ultimate crowd-pleasing pie.

Serves 6

Takes 1  hour 50 minutes

Ingredients:

4tbsp oil
800g diced braising steak, dusted with 2tbsp plain flour, seasoned
200g unsmoked bacon lardons
400g shallots, peeled
250g button mushrooms
300ml beef stock
300ml good red wine
2tsp EPC Hot Horseradish
2tsp Very Lazy Garlic Paste
375g puff pastry
milk, for brushing

Method

 1 Heat 2tbsp oil in a casserole and brown the steak. Remove to a plate. Fry the bacon until crispy; remove to the plate. Add 1tbsp oil and brown the shallots; remove to the plate. Repeat with the mushrooms. Add everything back to the casserole with the stock, wine, horseradish and garlic paste. Simmer for 1 hr.

2 Heat oven to Mark 6/200°C. Transfer to a pie dish. Roll out the pastry and cut a circle just bigger than the dish. Mould extra pastry onto the edge of the pie dish and brush with milk. Put the pastry lid on top and crimp the edges. Make 2 slits in the top of the pastry; brush with milk. Cook for 25-30 mins.

  Other flavour combinations to try - Swap the beef, mushrooms, beef stock and wine for pork shoulder, apple, chicken stock and cider.